How to make it

  • I use a quiche pan or large tar pan for this cake.
  • 350* F for 45 min or until toothpick comes clean or knife tip.
  • Combine topping ingredients in a small mixing bowl. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.
  • Combine the dry ingredients for the batter in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients (see topping). Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist.
  • Read both ways of making this flavorful
  • First, .Spread half of the batter into pan.
  • Place cranberry sauce in small bowl and beat with a fork until smooth.
  • If you are just making this a cranberry crumb cake then continue by covering the entire layer with the sauce.
  • You can make the whole thing a Cranberry Sauce Crumb Cake or you can half and half it with yet another flavor. The Cranberry sauce does not melt into the other section if you're making it a different flavor on the other side. Jams are great for this also.
  • If you want 2 flavors in 1 cake, Cranberry sauce, only spread over 1/2 the batter, and then choose whatever you'd like for the other half of the spread. I use a simple mixture of cinnamon and sugar and a very generous amount.
  • Dollop remaining batter over top.
  • Gently spread with a rubber scraper.
  • Sprinkle topping over coffee cake.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

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